Hey there, fellow foodies! It’s your pal from Ineskohl Kitchen, back with another amazing recipe that I just can’t wait to share with you. Today, we’re making a scrumptious Long John Silver’s batter, perfect for both fish and shrimp. You know, I’ve had this recipe in my collection for what feels like forever – maybe 15 or 20 years – and it’s become a real favorite of mine, especially since I got married. So, without further ado, let’s dive right in!
Can I use this batter for other types of seafood?
Absolutely! This versatile batter isn’t just for fish and shrimp. You can use it to coat other types of seafood, like scallops, calamari, or even crab cakes. Just make sure you adjust the cooking time depending on the size and thickness of the seafood.
Can I make the batter ahead of time?
I wouldn’t recommend it. This batter is best when used immediately after mixing. If you do need to make it ahead of time, store it in the fridge for no more than a couple of hours, and give it a good stir before using it.
What’s the best oil to use for frying?
When it comes to deep frying, you want to use an oil with a high smoke point, like vegetable, canola, or peanut oil. These oils can handle high temperatures without breaking down, making them ideal for frying.
- 2 cups (250g) all-purpose flour
- 1/4 cup (30g) cornstarch
- 2 tsp sugar
- 2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp black pepper
- 2 cups (480ml) club soda
- Oil for frying (I recommend using a deep fryer)
- In a large mixing bowl, combine the all-purpose flour, cornstarch, sugar, salt, paprika, onion powder, baking soda, baking powder, and black pepper. Grab your trusty whisk and mix everything together until it’s evenly distributed.
- Now, pour in the club soda and give it a good stir, making sure to break up any lumps that might be lurking in your batter. You’re aiming for a smooth, slightly thick consistency that’s perfect for coating your fish and shrimp.
- Time to heat up your deep fryer or a large, deep pot with enough oil for frying. While the oil is heating up, go ahead and pat dry your fish and shrimp (about 2 pounds in total) with paper towels.
- Once the oil has reached the ideal frying temperature (around 375°F or 190°C), start dipping your fish and shrimp into the batter, making sure they’re fully coated. Carefully lower them into the hot oil and let them cook until they’re golden brown and crispy on the outside. This should take about 2-3 minutes for shrimp and 4-5 minutes for fish, depending on their thickness. (source: Ineskohl.info)
- As your fish and shrimp are done cooking, use a slotted spoon or a spider to carefully lift them out of the oil and transfer them onto a plate lined with paper towels to drain any excess oil.
- If you’re a fan of those irresistible Long John Silver’s crunchies, simply drizzle some of the batter into the hot oil and let them cook until crispy. Scoop them out with your slotted spoon and add them to your plate of fish and shrimp.
And there you have it – a delicious, golden-brown feast that’ll transport you straight to your favorite seafood joint. I’ve whipped up this batter at family gatherings, and it’s always been a massive hit. So, don’t hesitate to give it a try – I promise you won’t be disappointed!
Now go ahead and indulge in this scrumptious meal. Trust me, it won’t last long once it hits the table! As always, I’d love to hear your thoughts on this recipe, so don’t forget to leave a comment below. And if you haven’t already, make sure to follow Ineskohl Kitchen for more lip-smacking recipes like this one.
Happy cooking, y’all! 🍤🐟